ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
CakesOccasionHolidaysDifficultyMealUnder 1 HourSpecial OccasionBakery GoodsMicrowaveBakingKid-FriendlyDessertsEasterVegetarian

Easter Bunny Basket Cake

Katie brings a child’s Easter Bunny drawing to life with this joyful Easter Basket Cake fit for a celebration! Brought to you by Funfetti® cake mix. More info at pillsbury.com.

Lauren Lee
Tasty Team
Total Time

3 hr

3 hr

Prep Time

30 minutes

30 min

Cook Time

45 minutes

45 min

Easter Bunny Basket Cake
Total Time

3 hr

3 hr

Prep Time

30 minutes

30 min

Cook Time

45 minutes

45 min

Ingredients

for 8 servings

Chocolate Eggs:

  • ½ cup dark blue candy melts
  • 3 teaspoons coconut oil, divided
  • 1 cup light blue candy melts

Magical Cherry:

  • 2 sheets gelatins
  • 1 cup boiling water
  • 1 (6-ounce) package cherry flavored Jell-O mix
  • magenta edible glitter
  • green Tootsie roll

Fruit Streamers:

  • 1 yellow fruit strip, cut in half lengthwise
  • 1 pink fruit strip, cut in half lengthwise
  • 1 orange fruit strip, cut in half lengthwise
  • 1 red fruit strip, cut in half lengthwise

Cake:

  • nonstick spray
  • 2 (15.25-ounce) boxes Pillsbury™ Funfetti® cake mixes
  • 2 cups water
  • 6 large eggs
  • 1 cup canola oil
  • 4 (15.6-ounce) tubs Pillsbury™ Funfetti® frostings

Decorations:

  • edible green gras
  • jelly bean
  • marshmallow rope

Preparation

  1. Make the chocolate eggs: In a medium microwave-safe bowl, add the dark blue candy melts and 2 teaspoons coconut oil. Melt in the microwave in 30-second intervals, stirring between, until smooth.
  2. Use a fork to drizzle flecks of the melted dark blue chocolate into the cavity of 4 egg-shaped chocolate molds. Place in the freezer for 10-15 minutes, until firm.
  3. Meanwhile, in another medium microwave-safe bowl, add the light blue candy melts and the remaining 1 teaspoon coconut oil. Melt in the microwave in 30-second intervals, stirring between, until smooth.
  4. Spoon a dollop of the melted light blue chocolate into each cavity of the chocolate molds, then spread in an even layer all around the molds, leaving the centers hollow. Place in the freezer for about 30 minutes, or until solid.
  5. Remove 2 cylinders at a time from the molds. Fill 1 cylinder with some of the Funfetti® sprinkles (from the lid of the frosting tub). Dip the edges of the other cylinder lightly in the melted light blue chocolate, then place on top of the sprinkle-filled cylinder. Place on a baking sheet and repeat with the remaining 2 cylinders. Place the chocolate eggs in the freezer for 2 minutes, or until set.
  6. Make the magical cherry: Fill a medium bowl with cold water and add the gelatin sheets. Let sit for 5 minutes, then wring out excess water and place in a large bowl. Add the boiling water and Jell-O mix and whisk together until gelatin is dissolved. Pour the mixture into a silicone cherry-shaped mold and refrigerate for 4-6 hours, until firm.
  7. Unmold the Jell-O cherry and brush with the edible glitter. Cut the Tootsie roll into quarters and shape into stems. Place the stems on top of the Jell-O cherry and set aside.
  8. Make the fruit streamers: Wrap each fruit strip around a thick straw, cover with plastic wrap, and let sit for 30-60 minutes, until they hold their shape. Carefully remove the fruit spirals from the straws and set aside.
  9. Make the cake: Preheat the oven to 350°F (180°C). Grease 4 (8-inch) round cake pans with nonstick spray.
  10. In a large bowl, beat together the Pillsbury™ Funfetti® cake mix, water, eggs, and oil with an electric mixer on medium speed for 2 minutes. Pour the batter into the prepared cake pans. Bake for 34-38 minutes, until a toothpick inserted into the centers of the cakes comes out clean. Let sit for 10-15 minutes before removing to a wire rack to cool completely.
  11. Assemble the cake: Using a large serrated knife, slice a thin layer off the top of each cake layer to create a flat surface; discard the scraps. Smear a bit of the Pillsbury™ Funfetti® frosting onto an 8-inch cardboard cake round set on top of a cake stand, then place a cake layer on the round. Use a large offset spatula to spread an even layer of frosting over the cake. Place another cake layer on top and frost. Repeat with the remaining 2 cake layers, placing the last cake layer on top, bottom-side up. Spread a thin layer of frosting over the top and sides of the cake to make the crumb coat. Refrigerate for about 30 minutes, or until the frosting is set.
  12. Frost the cake: Fit a pastry bag with a basket weave tip and fill with frosting. Pipe a basket weave design on the sides of the cake, leaving the top untouched. Refrigerate for about 30 minutes, or until the frosting is set.
  13. Decorate the cake: Add edible grass to the top of the cake. Decorate with the Jell-O cherry, 2 chocolate eggs, jelly beans, fruit streamers, and the remaining Funfetti® sprinkles.
  14. Thread the marshmallow rope onto skewers and shape into a handle. Place on top of the cake, and enjoy!
  15. Don't let a good recipe slip away. Download the Tasty app and save your favorites for easy access.

Related Recipes

Easter Bunny Basket Cake